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  <title xml:lang="en">Double Chocolate Espresso and Cashew Cookies</title>
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<h1>Double Chocolate Espresso and Cashew Cookies</h1>
<table class="recipe">
<tr>
<td>2 c (280 g) all-purpose flour</td>
<td rowspan="4" colspan="2">sift together</td>
<td rowspan="10">mix</td>
<td rowspan="12">stir</td>
<td rowspan="12">bake</td>
</tr>
<tr>
<td>&#8532; c (65 g) natural unsweetened cocoa powder (not
Dutch-process)</td>
</tr>
<tr>
<td>1 t baking soda</td>
</tr>
<tr>
<td>1 t salt</td>
</tr>
<tr>
<td>&#189; pound (2 sticks / 230 g) unsalted butter, softened</td>
<td rowspan="3">cream</td>
<td rowspan="6">mix well</td>
</tr>
<tr>
<td>1 c (200 g) granulated sugar</td>
</tr>
<tr>
<td>&#190; c (180 g) firmly packed light brown sugar</td>
</tr>
<tr>
<td>2 large eggs</td>
<td rowspan="3" class="righthide">&nbsp;</td>
</tr>
<tr>
<td>1 t pure vanilla extract</td>
</tr>
<tr>
<td>2 t instant espresso powder</td>
</tr>
<tr>
<td>&#190; c (100 g) unsalted cashews, <a href="toastingNuts.html">toasted</a>
and chopped</td>
<td rowspan="2" colspan="3" class="righthide">&nbsp;</td>
</tr>
<tr>
<td>&#190; c (100 g) semisweet chocolate chips</td>
</tr>
</table>

<ol>
<li>Sift together the flour, cocoa powder, baking soda, and salt.</li>
<li>In a large bowl, using an electric mixer, cream the butter and
sugars until light and fluffy.</li>
<li>Add the eggs, vanilla, and espresso powder. Mix well.</li>
<li>Mix flour mixture into the creamed butter mixture.</li>
<li>Stir in the cashews and chocolate chips.</li>
<li>Make balls out of rounded tablespoons of dough, and drop onto a baking sheet.</li>
<li>Bake about 16 minutes at 325&deg;F (160&deg;C), turning the sheets
to ensure even baking.</li>
<li>Let cool about 10 minutes before transferring from the baking
sheet to the cooling rack.</li>
</ol>

<p>Makes about 30 cookies.</p>
<p>Variation: omit espresso powder and reduce salt, maybe to &#190; t.</p>
<p>Note: if you don't want to bake all these at once, freeze the balls
individually on a plate, and transfer to a resealable plastic
bag. When you want more cookies, separate the balls on a baking sheet,
let thaw a few minutes, and bake.</p>
<p class="confession">Shamelessly stolen from David Leibowitz's <a
href="http://www.allconsuming.net/item/view/59713">The Great Book of Chocolate</a></p>
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